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Red

Showing all 9 results

  • Valpolicella 2017, Allegrini, Fumane, Verona, 13% vol, 37.5cl

    Valpolicella 2017, Allegrini, Fumane, Verona, 13% vol, 37.5cl

    IR15

    All of Allegrini’s impeccable wines are produced from estate-grown fruit from their 90 hectares of vineyard in the communes of Sant’ Ambrogio and Fumane. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.


    Each wine has winemaker Franco Allegrini’s distinct stamp of quality, but every one has its own distinctive character. They are among the elite of the world’s best producers of red wines.


    The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 150-250 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The vines are 32 years old on average.


    65% Corvina/Corvinone, 30% Rondinella & 5% Molinara.


    The grapes were de-stalked before crushing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel. Maceration lasted nine days and malolactic fermentation took place in December. The wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.

     

    Ruby red in colour, with purplish-blue highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varietals of this appellation. Whilst young, the Valpolicella is impressively lively and fresh and with age it takes on a fuller, rounder character.

     

    Half Bottle

    £10.38

  • “V” Valpolicella “Alpha Zeta” 2018, Verona, 12.5% vol, 75cl

    “V” Valpolicella “Alpha Zeta” 2018, Verona, 12.5% vol, 75cl

    IR05

    90% Corvina/Corvinone 10% Rondinella.

     

    The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit.

     

    The grapes were hand harvested, de-stemmed, crushed and pumped to stainless steel tanks purpose built for fermenting red wine. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. Malolactic fermentation took place in stainless steel tank in which the wine was held until bottling.

     

    A lively, youthful ruby wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. Body comes from soft, supple tannins that match the concentrated fruit through to the characterful finish.

     

    £11.16

  • Bardolino 2019, Az. Agr. Monte del Frá, 12.5% vol, 75cl

    Bardolino 2019, Az. Agr. Monte del Frá, 12.5% vol, 75cl

    IR51

    The vineyards are located at Sommacampagna, a commune situated to the south-east of Lake Garda.

     

    65% Corvina, 30% Rondinella and 5% Sangiovese.

     

    Gentle crushing and destemming, and a brief cold maceration of the grapes prior to fermentation. This is followed by a long, delicate fermentation (with skin contact) in temperature-controlled stainless steel tanks.

     

    Brilliant ruby red in appearance, the nose is delicately fruity and fragrant, with notes of cherries, strawberries, raspberries and redcurrants as well as hints of spices – cinnamon, cloves, black pepper. The palate is dry and rounded, with crunchy red fruits lightly spicy, with a well-balanced, fresh and easy-drinking style.

     

     

     

    £12.96

  • Valpolicella 2018/19, Allegrini, Fumane, Verona, 13% vol, 75cl

    Valpolicella 2018/19, Allegrini, Fumane, Verona, 13% vol, 75cl

    IR09

    All of Allegrini’s impeccable wines are produced from estate-grown fruit from their 90 hectares of vineyard in the communes of Sant’ Ambrogio and Fumane. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.


    Each wine has winemaker Franco Allegrini’s distinct stamp of quality, but every one has its own distinctive character. They are among the elite of the world’s best producers of red wines.


    The south-east facing vineyards are located in the hills of the Valpolicella Classico region at 150-250 metres above sea level. The soil there is very varied but mostly chalky, of volcanic origin. The vines are 32 years old on average.


    65% Corvina/Corvinone, 30% Rondinella & 5% Molinara.


    The grapes were de-stalked before crushing, after which fermentation occurred at 25-31ºC in temperature-controlled stainless steel. Maceration lasted nine days and malolactic fermentation took place in December. The wine was held in stainless steel tanks until bottling in mid-February where it spent a further two months before release.

     

    Ruby red in colour, with purplish-blue highlights. Fragrant fruit with prominent notes of dark cherries are echoed by fresher hints of pepper and aromatic herbs, typical of Corvina and its genetic cousin Corvinone, the historic varietals of this appellation. Whilst young, the Valpolicella is impressively lively and fresh and with age it takes on a fuller, rounder character.

    £14.94

  • Valpolicella Ripasso 2017/18 “La Groletta”, Corte Giara, by Allegrini, Verona, 13.5% vol, 75cl

    Valpolicella Ripasso 2017/18 “La Groletta”, Corte Giara, by Allegrini, Verona, 13.5% vol, 75cl

    IR16

    Corte Giara is the negociant label of Allegrini. The wines are made by Allegrini from fruit bought in from outside their own vineyards. Since 2008, they have been renting an estate called Tenuta di Naiano, which is situated east of Verona close to Lake Garda. This gives them the same control over the vineyards as they have with the Allegrini wines.

     

    The vineyards are situated in the hilly areas of the Valpolicella DOC, at an altitude of 180-250 metres above sea level. The vineyards face south east and are based on chalky and clay soils.

     

    This wine was made using a traditional Veronese practice known as “ripasso”. The grapes were destalked and crushed before being fermented in temperature-controlled stainless steel tanks for nine days with daily pumping over. Second fermentation was on the pomace from amarone in February. This re-fermentation gives the wine more body and depth. It was then matured on yeast lees for 11 months in large Slovenian oak barrels prior to bottling where it remained for two months before release.

    Deep ruby red colour with good concentration. Plump red fruit combines well with sweet spices, giving way to delicately spiced herbs. Full and satisfying, with excellent structure and vibrant acidity that create a harmonious balance for a wine that is both smooth and vivacious on the palate.

    £17.76

  • Valpolicella Classico Ripasso Superiore 2017, Tenuta Lena di Mezzo, Az. Agr. Monte del Frá, 14% vol, 75cl

    Valpolicella Classico Ripasso Superiore 2017, Tenuta Lena di Mezzo, Az. Agr. Monte del Frá, 14% vol, 75cl

    IR28

    Monte del Frà is located in the village of Custoza in the hills to the east of Lake Garda, only 15km from Verona. Founded in 1958 the winery owns over 140 hectares of vineyards.

     

    80% Corvina Veronese &  Corvinone & 20% Rondinella.

     

    Lena di Mezzo is an entirely terraced estate of 17.8 hectares that lies in the heart of Fumane, a splendid hilly zone with tufaceous, clay and limestone soils. The vineyard is 250 – 350 metres above sea level.

     

    The grapes are picked around the first ten days of October and are left to dry in crates. Gentle crushing and destemming, followed by temperature-controlled fermentation in stainless steel vats with daily punching down of the cap of skins allows for the delicate extraction of colour and tannins. After the first fermentation is completed, the skins of the grapes that have been pressed to make Amarone are added towards the end of winter, setting off a second, slow fermentation.

     

    Following this second fermentation and the malolactic fermentation in stainless steel, the wine is put into 30-hecto litre (3,000 litre) French oak casks for at least 18 months before bottling.

     

    Deep ruby red in colour, the nose is of cherries, plums, liquorice, pepper and cinnamon. The palate is dry and full with good fruit and well balanced with soft tannins. A powerful but elegant wine.

     

     

    £18.36

  • “A” Amarone della Valpolicella 2016, Alpha Zeta, Verona, 15% vol, 75cl

    “A” Amarone della Valpolicella 2016, Alpha Zeta, Verona, 15% vol, 75cl

    IR33

    Selected grapes were picked in mid September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18°-22°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in oak (a mixture of large ‘botti’ and French oak barriques) for 18 months, lightly fined with egg-whites and then bottled.

     

    Deep and intense on the nose with perfumes of dried cherries and blueberries, with notes of spiced autumn fruit compote. On the palate it is powerful but modern, with a lovely balance of ripe tannins and spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.

    £30.90

  • Amarone della Valpolicella 2014 Classico, Corte dei Castaldi, Fabio Poggi, Verona, 16% vol, 75cl

    Amarone della Valpolicella 2014 Classico, Corte dei Castaldi, Fabio Poggi, Verona, 16% vol, 75cl

    IR02

    Dating from 1888, the Poggi family’s wines combines traditional wooden casks with the very latest technology. Corte dei Castaldi is made with grapes from a selection of local growers, all dried in Poggi’s barns for 4 months (appassimento) and estate bottled.

     

    Made from Corvina, Rondinella & Molinara.

     

    Very dark in appearance with a nose full of dark fruits and hints of bitter chocolate. The full and rich palate has concentrated dark fruit flavours with a twist of dark chocolate and spice on the long finish.

     

     

    £32.88

  • Amarone della Valpolicella Classico 2014, Allegrini, Fumane, 15.5% vol, 75cl

    Amarone della Valpolicella Classico 2014, Allegrini, Fumane, 15.5% vol, 75cl

    IR23

    The Allegrini family estate covers 100 hectares of vineyard in the heart of the Valpolicella Classico area. The family has been growing grapes here for six generations. All of Allegrini’s impeccable wines are produced from estate-grown fruit from these vineyards. Across the range and from vintage to vintage, they have superb fruit, balance, intensity, length, elegance, tipicity and, above all, drinkability.

     

    The family`s southeast facing vineyards are located at 180-280 metres above sea level. The soils are varied, but mostly chalky, clayey and well-drained. The older vines are 30 years old on average.

     

    The grapes were dried at `Terre di Fumane`, a state of the art drying centre with controlled temperature and humidity.  By drying the grapes under these conditions, the development of botrytis was avoided and the integrity of the fruit preserved.  During the drying period, the grapes lost 40-45% of their original weight.  Vinification took place in the first two weeks of January.  The dried grapes were de-stemmed, crushed and fermented in stainless steel between 8-22ºC.  Maceration lasted 25 days, with daily pumping over.  The wine was racked into 100% new oak barrique (225 litres) in March for 18 months.  After blending, it spent seven months in 8,700 litre oak casks, and 14 months in bottle.

    A true classic of the Valpolicella Classico area. Deep and inky in the glass, this wine has imposing structure and depth, as much in its aromas of mature fruit and spices, as on the palate, where the alcohol is sustained by the perfect degree of acidity and ripe tannins.

    £67.62